Old fashioned chicken and rice casserole is the kind of simple, dependable dinner that belongs in every home cook’s recipe collection.Old-Fashioned Chicken and Rice Casserole is the kind of simple, dependable dinner that belongs in every home cook’s recipe box. It is creamy, filling, family-friendly, and made with pantry ingredients that turn into a warm, comforting meal with very little fuss.
This version keeps the old-fashioned flavor people love while making sure the rice turns out tender, the chicken stays moist, and the casserole bakes up creamy instead of dry.
Why You’ll Love This Recipe
This casserole is easy enough for a weeknight but comforting enough for Sunday supper. It uses simple ingredients, feeds a family, reheats well, and tastes like the kind of dish that shows up at church dinners, family gatherings, and cozy nights at home.
It is also a good recipe for using cooked chicken, leftover chicken, or rotisserie chicken.
Ingredients You’ll Need
- Cooked chicken
- Long-grain white rice
- Cream of chicken soup
- Chicken broth
- Sour cream
- Butter
- Onion powder
- Garlic powder
- Poultry seasoning
- Salt and pepper
- Shredded cheddar cheese
- Crushed buttery crackers
How to Make Old-Fashioned Chicken and Rice Casserole
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large bowl, stir together the cream of chicken soup, chicken broth, sour cream, melted butter, onion powder, garlic powder, poultry seasoning, salt, and pepper until smooth.
Add the cooked chicken and uncooked rice. Stir until everything is evenly combined.
Spread the mixture into the prepared baking dish and cover tightly with foil.
Bake for 45 minutes. Remove the foil, stir gently, sprinkle with shredded cheese and crushed crackers, then bake uncovered for another 15 to 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
Let the casserole rest for 10 minutes before serving.
Tips for Success
Use long-grain white rice, not instant rice, unless the recipe is adjusted for it. Classic casserole recipes often use either instant rice with less baking time or uncooked long-grain rice with enough liquid and covered baking time; this version is built for long-grain white rice.
Cover the dish tightly for the first part of baking so the rice can steam properly.
Let the casserole rest before serving. This helps the sauce settle and keeps it from being runny.
Taste your chicken broth before adding extra salt. Some broths and canned soups are saltier than others.
Variations
Add 1 cup of frozen peas, mixed vegetables, or broccoli before baking.
Use cream of mushroom or cream of celery soup in place of one can of cream of chicken.
Add extra cheddar cheese if your family likes a cheesier casserole.
Use crushed Ritz-style crackers, butter crackers, or even crushed cornflakes for the topping.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave until hot. For larger portions, cover with foil and warm in a 325°F oven until heated through.
If the casserole seems dry after refrigeration, stir in a splash of chicken broth before reheating.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken works well and makes this recipe faster. Remove the skin and shred or chop the chicken before adding it to the casserole.
Can I use instant rice?
Not for this exact version. Instant rice cooks much faster and needs less liquid. Use long-grain white rice for the recipe as written.
Can I make this ahead of time?
Yes, but for best texture, assemble it no more than a few hours ahead and keep it covered in the refrigerator. Add 5 to 10 extra minutes to the baking time if baking from cold.
Can I freeze chicken and rice casserole?
Yes. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Why is my rice still crunchy?
The dish may not have been covered tightly enough, the oven temperature may run low, or it may need more baking time. Cover it again and bake until the rice is tender.
More Comfort Food Recipes
Old-Fashioned Chicken and Rice Casserole Recipe
Old-Fashioned Chicken and Rice Casserole
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 1/2 cups long-grain white rice, uncooked
- 2 cans cream of chicken soup, 10.5 ounces each
- 2 1/2 cups chicken broth
- 1/2 cup sour cream
- 4 tbsp butter, melted
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- 1/4 tsp salt, or to taste
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers
- 2 tbsp melted butter, for topping
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, stir together cream of chicken soup, chicken broth, sour cream, 4 tablespoons melted butter, onion powder, garlic powder, poultry seasoning, pepper, and salt.
- Add cooked chicken and uncooked rice. Stir until evenly combined.
- Spread mixture into the prepared baking dish. Cover tightly with foil.
- Bake for 45 minutes.
- Remove foil and gently stir the casserole.
- Sprinkle cheddar cheese over the top.
- In a small bowl, mix crushed crackers with 2 tablespoons melted butter. Sprinkle over the cheese.
- Bake uncovered for 15 to 20 minutes, or until the rice is tender and the casserole is hot and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Use long-grain white rice for this recipe. Do not substitute instant rice unless adjusting the liquid and baking time.If the casserole looks too thick before baking, add an extra ¼ cup chicken broth.For a stronger old-fashioned flavor, replace one can of cream of chicken soup with cream of celery soup.